In a large skillet, melt butter over medium-high. Stir in apple and sauté until lightly browned, about 4 minutes. Stir in cranberries, brown sugar, vinegar, ginger, dry mustard, salt and allspice. Bring mixture to a boil - reduce heat and until apples are tender, about 5 to 8 minutes.

To prepare the pork chops

Meanwhile, preheat a grill press or grill pan over medium-high.

In a small bowl, mix together chipotle pepper, garlic, coriander, salt and pepper. Season both sides of the pork chops with the chipotle mixture. Brush grill press or pan lightly with oil and add pork - cook about 4 minutes per side, or until done. Serve with chutney.

1 comment:

Wow, this recipe looks good. I only have bone-in pork chops in my freezer, but I'm going to make it anyway. I think my slightly picky son will even eat it as he's used to my making applesauce with pork chops. (Okay, okay, I take jarrred applesauce, add a diced apple or two and a bit of brown sugar and cinnamon, but I still call it "making applesauce")